For the holidays, I decided to gift a popular anytime treat, dairy-free peanut butter truffles, which can also be made as buckeyes. I grabbed my copy of Go Dairy Free Guide & Cookbook for my favorite recipe, and decided to make a double batch. But when I calculated the quantities out, I realized how frustrating the measurements became. Measuring sticky peanut butter just to leave 1/4 cup in the jar? Having to open another pound of powdered sugar just for another 1/2 cup? So I tweaked my own recipe to make this big batch, no measure recipe! It uses full jars and packages to avoid any fussiness.
Dairy-Free Peanut Butter Truffles or Buckeyes with No Measuring Required
I do want to offer a few ingredient notes and tips, to help ensure you love this classic sweet too!
- Peanut Butter: I use a peanut butter that is purely peanuts and salt, so it does have to be stirred to mix the oil in. I don’t typically use a no-stir type peanut butter. If you are using unsalted peanut butter, I would add another pinch or two of salt to the recipe.
- Plant Butter: Country Crock sticks are on the salty side. If you use less salty or unsalted brand, you might want to add another pinch or two of salt.
- Powdered Sugar: Once the dough starts to become firm and pliable, it isn’t sticky at all and I can knead it with my hands, I start to check it for taste. Depending on my ingredients, I might use the full pound, but sometimes, I use about 3 cups, which is just shy of the full pound.
- Salt: I add about 1/8 teaspoon when using salted peanut butter and salted plant butter. If using unsalted versions, you might want to use about 1/2 teaspoon.
- Chocolate: Semisweet chocolate chips will cling well to the peanut butter and make a good coating. If you opt to use dark chocolate chips, the chocolate might be thinner when it melts, creating a much thinner coating. If your coating is too thin, you can place the balls in the freezer for about 15 minutes, and then dip them a second time. If using my melting method, the chocolate in your bowl will still be ready to use.
- Patching: When you remove the toothpick, there will be a whole in the top. If making dairy-free buckeyes, patch the hole with a second clean toothpick, pushing the peanut butter mixture to fill it. If making truffles, I just use the chocolate toothpick to add another tiny dollop of chocolate and smear it around.
Special Diet Notes: Peanut Butter Truffles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, tree nut-free, optionally soy-free, vegan, and vegetarian.
For peanut-free, dairy-free peanut butter truffles or buckeyes, you can substitute sunflower seed butter for the peanut butter.
- 1 (16-ounce) jar peanut butter (I use Smucker’s Naturals Creamy Salted)
- 1 stick plant butter (1/2 cup; I use Country Crock)
- Splash vanilla extract (about 1 teaspoon)
- Pinch salt (see notes in the post above)
- 1 pound powdered sugar, as needed (3 ½ cups)
- 1 or 1½ (10-ounce) bags dairy-free semisweet chocolate chips (2 or 3 cups; see directions)
- Small dollop shortening or coconut oil (about 1 teaspoon)
- In a large bowl, beat or stir the peanut butter, butter alternative, vanilla, and salt until combined.
- Gradually stir in the powdered sugar, working the dough with your hands as it gets stiff. Give it a taste as you go. You can use the whole pound of sugar, but I sometimes use just a little less.
- Roll the peanut butter mixture into small balls, about 1-inch in diameter, and place them on sheet lined with parchment paper that will fit in your freezer. Freeze the balls for 30 minutes or so.
- Melt the chocolate chips with the shortening or coconut oil using this method. Use 1 bag if making buckeyes, 1½ bags if making truffles (see notes in the post above).
- Remove the peanut butter balls from the freezer. Use a toothpick to skewer a ball, dip it in the chocolate (2/3 of the way for buckeyes, a full dunk or coating or truffles). Place the ball back on the parchment. Remove the toothpick and patch the hole (dollop on a little more chocolate if making truffles). Repeat with the remaining peanut butter balls.
- Place the peanut butter balls back in the freezer or refrigerator, until the chocolate is set.
- Once set, remove from the parchment and store in an airtight container or zip-top bags in the refrigerator or freezer.